• rebellionbaking

This week’s obsession: Happy Anniversary, Rebellion Baking

Rebellion Baking is 2!

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Can you believe it?! Rebellion Baking has been in my life for two whole years!

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I’ve had some pretty cool experiences because of this small business of mine. I’ve gotten to make some pretty cool cakes and desserts,

Remember this guy?
And this little lady!
And who could forget this beauty?

I’ve gotten to show off my skills via my blog, social media, and fun collaborations,

and I’ve met some incredible people along the way!

I’ve learned what some of my weaknesses are, discovered areas of my business that I’m passionate about, and set some really great goals for myself.

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To celebrate Rebellion Baking’s Anniversary, I baked a cake.

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I know, we’re all shocked.


We all know that champagne is the preferred drink of all celebrations, but I can’t drink bubbles so I kind of felt like champagne was off the table for this anniversary. What also really sucks is that when I moved into this awesome apartment, my landlord sent me a bottle of Veuve Cliquot Rosé that I can’t drink but really want to!

Instead of just staring at the bottle longingly, I made a rosé and cherry reduction that I baked into my cakes, mixed into my buttercream, and brushed on the cake layers as I assembled it.

Bubble, bubble, toil and trouble!

And voila! Champagne cake is my new go-to for celebrating. Pro-tip: making a reduction is a great way to retain the flavor of your ingredient while adding less liquid to your recipe.


I created this cake to look like a giant cupcake with flowers piped on top and used fondant to create the cupcake liner. I don’t often use fondant but I do have a tip to share about fondant for my tip of the week. I picked this one up in a bakery I used to work in and then modified it.


As you’re rolling out fondant, typically you’ll use powdered sugar to coat your rolling surface to prevent the fondant from sticking to the countertop. This sometimes dries out the fondant and leaves it with a powdery dusting that doesn’t always look nice and can mask the true color of your fondant. To clean it off and make it look glossy again, the bakery that I worked at used spray oil to lightly coat the fondant and then smoothed it into an even layer with a paintbrush. Since I don’t typically have spray cans of oil in my house, I use a dab of vegetable oil (I also have macadamia nut oil which works quite nicely, too) and paint it onto my fondant before I apply it to my cake.



I hope you enjoyed watching me assemble this cake. After I made it, I made a cheese and charcuterie platter and threw myself a little party!


If you think about it this week, be sure to have a piece of cake or a glass of champagne to help me celebrate!


Happy eating, y’all!


If you tried this dessert or any other desserts in my blog, please share my Facebook, Twitter, or Instagram posts about them and let people know what you think! Mahalo!


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